Banana Cake Recipe

I have posted quite a few cake recipes on this blog but this banana cake has to be one of the best! If you are a fan of banana bread, you will love this cake. The cake is extremely moist and flavorful, and the cream cheese frosting tops it off nicely. I learned a little trick from this recipe as well, if you put the cake in the freezer right after it comes out of the oven, it will make the cake very moist. I highly recommend cooling the cake using this method. I topped the banana cake with chopped walnuts but other nuts would work as well if you prefer. The cake is baked at a low temp of 275 degrees. The oven times here are going to vary so it is important to keep an eye on this cake and check it from time to time with a toothpick. The original recipe called for 1 hour in the oven but it took about an hour and 15 minutes in my oven. This cake is so good it will be all gone in no time! Enjoy.Ingredients:
1 ½ cups ripe bananas (mashed)
2 tablespoons lemon juice
3 cups flour
1 ½ teaspoons baking soda
¼ teaspoon salt
¾ cup butter (softened)
2 1/8 cups sugar
3 eggs
2 teaspoons vanilla extract
1 ½ cups buttermilkCream cheese frosting-
½ cup butter (softened)
1 (8 ounce) package cream cheese (softened)
1 teaspoon vanilla extract
3 ½ cups icing sugar
Walnuts (chopped, for garnish)

Cooking Instructions:Step 1: Pre-heat the oven to 275 degrees. Grease 2, 8” round baking pans.Step 2: In a small bowl mix mashed bananas and lemon juice. Set aside. In a medium bowl mix flour, baking soda and salt. Set aside. In a large bowl cream ¾ cups butter and 2 1/8 cups sugar until light and fluffy. Beat in eggs one at a time. Stir in vanilla extract. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture.Step 3: Evenly pour batter into 2, 8” round baking pans. Bake for 1 hour to 1 hour and 30 minutes or until a toothpick comes out clean. Between those times keep checking on the cake with a toothpick to see if it’s done. When the cake is done take the baking pans and place them directly into the freezer for 45 minutes to cool.Step 4: While cake is cooling, to make the frosting- In a bowl cream the butter and cream cheese until smooth. Beat in vanilla extract. Add icing sugar a little at a time and beat on low until combined. Then beat on high until smooth.Step 5: Remove the cake from the pans and lay out the bottom half on a plate. Spread it fully with frosting. Add the top half and cover the entire cake with frosting. Add chopped walnuts on top.
(Makes 14 Servings)

Wow this looks amazing. How hard is this to make? It seems like alot but I’m sure it’s worth it, I can’t wait for a special occasion to make it.

Bobby — June 24, 2009 @ 4:49 am

T – It is actually very easy to make.

Rickey — July 30, 2009 @ 12:44 pm

I made this twice already. Everyone loved it. So… moist.

Hope — December 16, 2009 @ 8:31 am

Thanks for this great recipe. I know it’s not really a Thankgiving-ish dish, but I made it for the Holiday and the family LOVED it! It was also very easy to make actually.

Megan — June 2, 2010 @ 6:20 pm

This recipe looks perfectly amazing! I have two 9in baking pans. Would the cooking time be different? I really want this to turn out fab for my daughters 1st birthday cake. *note* I’m using a couple of recipes from here for our big bash!

Bobby — June 2, 2010 @ 6:28 pm

Megan – The cooking time should be the same. However, it never hurts to check a little early! :)I would recommend checking at least after 1 hour. I hope you enjoy the recipes. Goodluck with everything!

Megan — June 6, 2010 @ 9:16 pm

I made this cake earlier today and it came out wonderful. This will be the cake I end up making for my daughter’s 1st b/day! Just as Bobby says it’s incredibly moist and very delicious. If you like banana bread you will love this but let me tell you it’s not the same as banana bread at all. It’s a wonderful banana cake! I only did a couple things different. I used low fat buttermilk and had two 9in pans. cooked it for 60 min and it was perfect!! Thank you, thank you for this wonderful cake recipe!

Megan — July 7, 2010 @ 1:44 pm

My daughters party is this sun. I was planning on making this cake and the chocolate cake from your site. I just found out that we are going to be having about 34 guests so I’m kind of worried that there will not be enough cake to go around. If I wanted to make these as cupcakes how long should I bake them? I wouldn’t need to grease the little muffin cups would I? Or, do you think these two cakes would be sufficient for that amount of people? Sorry for all the questions I am just so nervous about her party and I was so looking forward to making your yummy cakes!

Bobby — July 7, 2010 @ 2:19 pm

Megan – I am glad you enjoyed this cake. You shouldn’t have to grease the muffin cups. I would say the baking time for muffins would be about the same, but I would keep an eye on them. As for the servings amounts of the cakes, it would probably not serve 34 people. Each cake is about 14 servings. I hope this helps.

Elizabeth — August 15, 2010 @ 12:57 pm

I made this cake today, and it is the best banana cake I have ever had. I am so glad that I found your recipe. Thank you

Cobi — August 28, 2010 @ 7:24 am

I made this cake last night and it was awesome! It wasn’t hard at all. Only thing difficult about this recipe was not eating the batter and the frosting straight from the bowls lol It was like banana pudding and cheesecake had a baby! Very delicious. I may make this one for my co-workers.

Maria — June 14, 2011 @ 7:44 pm

I’ve tried this recipe & i’ve to say that i’m a bit disappointed With the out come, which is:
It’s not white like the picture shown
It’s a bit moist more like oily
Mine is quite heavy
I’v followed the recipe to a T & the only changed made is Instead of lemon juice I add 1tbsp of vinegar (I could not find lemon here)maybe next time i’ll try with a lemon. Any advise……?

In 8″ pans, cake overflowed just a little bit. Came out as advertised though.

Ashley — January 19, 2013 @ 8:58 am

I have made this cake 3 times and it is always moist and delicious! I make mine in a 9×13 pan and it always comes out perfect. I cook mine for 350 for 30 or 40 minutes, and top with a simple vanilla glaze/icing (like my grandmother used to do). This is a favorite in our household for sure!

I’ve made this cake a couples times. I use a 13 + 9 cake pan. I use chocolate frosting and sprinkle walnuts on top. It is THE MOST moist and delicious cake. Thank you for sharing.

Karina — November 20, 2014 @ 3:46 pm

I made this cake yesterday, I dint have the buttermilk so I use regular milk and add 1 tablespoon and 1teaspoon lemon juice and it came out delicious!!! It’s the most moist cake I have made. My hubby loved it. I use cajeta (mexican caramel) and pecans.
Do you think I can use this recipe for a carrot cake o even just a vanilla cake? By just replacing the banana

Bobby replied: — November 20th, 2014 @ 8:40 pm

Sorry, I am not sure. I have never tried replacing the banana. If you do try it, please let everyone know how it turns out. Thanks.